The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is made with probiotics, which have many health benefits. The objectives of this study were to manufacture low-fat white soft cheese usingyoghurt starters, Bifidobacteria and mixture of them in different proportionsand study the chemical properties of these cheeses during 30 days of storage at 8±2 °C. Pasteurized skim mixture of cow and buffalo milk was divided into sixteenparts, and then 3% salt of sodium chloride was added into each. The first part of skim milk (control) coagulated by adding 4mlrennet/liter, while the other fifteen lots of skim milk were turned into cheese by using 4ml rennet/liter andyoghurt starter group (Y),Bifidobacteria starter group (B) andthemixture of them (Y+B) in different proportions. This trial was repeated three times. Acidity, moisture, salt, total protein (TP), soluble nitrogen (SN) and fat content were measured at fresh, 7, 15,21 and 30 days of storage.The obtained data showed that group (Y)recorded higher acidity levels than group B. Using a mixture of yoghurt starter,and Bifidobacterialed to raise the acidity.Group (B) cheese maintained the highest moisture values during the storage period as compared with group (Y) and group (Y+B). Group (Y) recorded higher TP and SN as compared with other groups, the type or percentage of the starter had no direct effect on the fat content and salt content of cheese. The effect is mainly on the TS of the cheese.